With just 3 ingredients, this homemade chocolate syrup is a clean eating recipe the whole family will love! Use it for chocolate milk, over ice cream, in your coffee, and more!
We've been using this homemade chocolate syrup recipe for everything from chocolate milk to homemade mocha coffee, ice cream toppings, and more for over 20 years and have loved every moment.
This syrup is rich and thick and chemical free!
Not to mention the cost savings! This recipe makes the same amount of syrup as a store bought bottle contains (maybe a little more) and only costs about $0.78 per batch!
Homemade Chocolate Syrup
You may think, why bother with homemade chocolate syrup, instead of just buying it from the store?
Well, first of all, this homemade chocolate syrup really is the best you'll ever taste. Plus, it's so easy to make and it has the added benefit of allowing you to control the quality of the ingredients used.
So grab a pan and whip up a batch! Your family will thank you ;-)
Chocolate Gravy and Biscuits
One of my amazing readers commented that this recipe was just like the chocolate syrup her mom used to make for chocolate gravy and biscuits!
I had never tried it before, I'll admit, but recently I made a big batch of these fail-proof cut out biscuits on the same day I happened to make chocolate syrup (wink wink)... and they were so delicious together!
If you're looking for a good chocolate gravy recipe, this one seems to do the trick!
Homemade Chocolate Syrup
- 2 cups sugar
- 1 cup water
- 1/3 cup cacao powder or cocoa
- 1 tbsp vanilla extract
- Combine sugar and water in a medium sauce pan. Heat on medium until sugar is completely dissolved.
Note: Sauce will bubble, so pan must be larger than quantity would normally dictate.
- Once sugar is dissolved, add cacao powder. Stir until thoroughly combined.
- Bring mixture to steady boil.
- Stir constantly and boil for 3 minutes.
- Removed from heat and add vanilla.
- Allow to cool and then transfer the syrup into the container of your choice.
Homemade Chocolate Syrup FAQs
How long does this chocolate syrup last?
It can be stored in the fridge indefinitely, so feel free to make a large batch. However, we usually use it in less than a month.
A good rule of thumb for this recipe is to treat it as you would a jar of jelly!
Can I use honey or maple syrup instead?
Absolutely! Just sub in equal parts honey or maple syrup for the sugar and follow the directions as is.
We prefer maple syrup in our chocolate syrup as the flavor is much closer to that of chocolate syrup made with sugar, but with the low glycemic index benefits!
How should I use this chocolate syrup?
Any way you would a bottle of chocolate syrup from the store! You can use it for chocolate milk, as an ice cream topping, in your coffee, or any other way you like to consume chocolate syrup.
My syrup didn't thicken! Help!
If your syrup is still too runny after it has been in the fridge for at least 3 hours, place it back into a pan and bring to a simmer. Continue to simmer the chocolate sauce on low for about 5-10 minutes, depending on how think you'd like it. Stir it frequently to prevent burning.
Repeat if needed.
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